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Parsley-and-Dill Potatoes

Give the potatoes a head start by microwaving them until just shy of tender. The secret to crispy spuds isn’t extra oil or a superhot pan; it's letting them dry out on paper towels before sautéing. The result is golden-brown, supercrispy potatoes that become wonderfully herby, salty, and garlicky. If you can’t find baby gold potatoes, substitute fingerlings or cut larger Yukon Gold potatoes into a medium dice.

Ingredients

1 tablespoon water

1 pound baby golden potatoes, quartered

1 tablespoon olive oil

1 garlic clove, grated

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Nutritional Information

Calories 115

Fat 3.4g

Satfat 0.5g

Monofat 2.5g

Polyfat 0.4g

Protein 2g

Carbohydrate 21g

Fiber 2g

Cholesterol 0.0mg

Iron 1mg

Sodium 278mg

Calcium 89mg

Sugars g

Est. added sugars g

Calories 115

Fat 3.4g

Satfat 0.5g

Monofat 2.5g

Polyfat 0.4g

Protein 2g

Carbohydrate 21g

Fiber 2g

Cholesterol 0.0mg

Iron 1mg

Sodium 278mg

Calcium 89mg

Sugars g

Est. added sugars g

How to Make It

Step 1

Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.